After the brine is completely cooled, pour it into the坛containing the fresh duck eggs, making sure that the brine covers the surface of the eggs. Seal the坛with a lid and let it sit for about twenty days before opening and consuming. Among these steps: adding baijiu (Chinese liquor) is crucial for the salted egg to release more oil, so don't forget this step. This is because the baijiu can accelerate the coagulation of proteins inside the egg, squeezing out the oil from the yolk.
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In spring, with a bountiful harvest of duck eggs, it's the best time to pickle salted eggs. The specific method is as follows: wash the fresh duck eggs and dry them (do not dry them under direct sunlight), then place them in a jar.
Then, in a pot, according to the ratio of four kilograms of water for every fifty duck eggs, put an appropriate amount of ginger, star anise, and peppercorns into the water and boil. After boiling until the aroma is released, add one kilogram of coarse salt, a little white sugar, and fifty grams of baijiu.
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